Hemp Seed Salad

5 from 2 votes

Not only is this hemp seed salad bright and fresh with a nice combination of textures, it is also vegan friendly! Tomatoes, dill, cucumber, and a homemade lemon-based dressing give this recipe fresh flavor and the way it's served give it upscale restaurant vibes.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 337kcal

Author: Joss Dyckson

Equipment

round cookie cutter

Ingredients

For the Salad

1 large tomato seeded & chopped
1 ½ cups cucumber chopped
1 cup avocado flesh chopped
3 tablespoons hulled hemp seeds also known as hemp hearts

Salad Dressing

3 tablespoons water
2 tablespoons olive oil
2 tablespoons fresh lemon juice or to taste
1 tablespoon hulled hemp seeds
1 tablespoon minced fresh dill
¼ teaspoon kosher salt or to taste

US Customary - Metric

Instructions

In a food processor or blender, process the dressing ingredients together until mostly smooth.
Place the tomato in a bowl. Place the cucumber and avocado in a second bowl.
Pour some dressing onto the vegetables--in both bowls--and stir well. (Reserve some of the dressing to drizzle over the salad when serving.) Season with salt, to taste.
Using a round mold (you can use a cookie cutter), first layer the tomatoes, then the cucumber and avocado. Sprinkle the hemp seeds on top. Carefully remove the mold.
Pour the reserved dressing on top carefully, to make sure you don’t break the form. Serve and enjoy!

Video

Notes

When making this recipe, having a food processor or blender will make creating a silky smooth dressing quick and easy, however if you don't have access to one or just don't want to wash the extra dishes, blending the ingredients by hand will still give you a tasty dressing.
Taste and season as you go to avoid under or over salting the dish.
For the mold, a 4" circular cookie cutter works perfectly (or close to that size). You can also use a smaller mold for more (but smaller) servings.
Store leftovers in a covered container in the fridge for up to 1 day. The avocado will start to brown so it is best if eaten immediately or in this time.

Nutrition